Chocolate Macadamia Fatbombs (Keto)

Chocolatey, nutty goodness! Fatbombs are my go-to energy bites before any workout.

These chocolate macadamia fatbombs are tasty and just melt in your mouth!

Ingredients

1 cup macadamia nuts
1/4 cup butter
1/4 cup coconut oil
2 Tbsp cocoa powder
2 Tbsp sugar-free dark chocolate chips
2 Tbsp golden monfruit sweetener

Yields: 12 fatbombs
Per serving* (per fat bomb):
Calories: 164
Net carbs: 1
Protein (grams): 1
Fat (grams): 18

Prep time: 5 min
Cook time: 10 min
Total time: 20 hours 15 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Place the macadamia nuts in a mason jar, then top them with boiling water. Close the mason jar and set aside for 18 hours to let the nuts soak.

Strain the macadamia nuts and transfer to a blender. You can also use a deep bowl and an immersion, but the texture will not as as smooth.

In a small saucepan, melt down the butter, coconut oi, chocolate chips and monkfruit over medium-high heat.

Stir in the cocoa powder and bring to a low simmer.

Pour the hot mixture into the blender, over the macadamia nuts, and pulse to a fine paste.

Divide the fatbomb mixture between 12 silicone molds or lined muffin tins.

Refrigerate at least 2 hours to allow the fatbombs to set.

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Chocolate Macadamia Fatbombs (Keto)

Yield: 12

Author: Georgiana Elias

Prep time: 5 MinCook time: 10 MinInactive time: 20 HourTotal time: 20 H & 15 M

Whether I am planning to do yoga or joining my cardio boxing class, fatbombs are my go-to energy bites before any workout. These chocolate macadamia fatbombs are tasty and just melt in your mouth!

Ingredients

• 1 cup macadamia nuts
• 1/4 cup butter
• 1/4 cup coconut oil
• 2 Tbsp cocoa powder
• 2 Tbsp sugar-free dark chocolate chips
• 2 Tbsp golden monfruit sweetener

Instructions

1. Place the macadamia nuts in a mason jar, then top them with boiling water. Close the mason jar and set aside for 18 hours to let the nuts soak.
2. Strain the macadamia nuts and transfer to a blender. You can also use a deep bowl and an immersion, but the texture will not as as smooth.
3. In a small saucepan, melt down the butter, coconut oi, chocolate chips and monkfruit over medium-high heat.
4. Stir in the cocoa powder and bring to a low simmer.
5. Pour the hot mixture into the blender, over the macadamia nuts, and pulse to a fine paste.
6. Divide the fatbomb mixture between 12 silicone molds or lined muffin tins.
7. Refrigerate at least 2 hours to allow the fatbombs to set.

Calories

164

Fat (grams)

18

Net carbs

1

Protein (grams)

1

* Net carbs and other nutritional information may vary based on brand used

Created using The Recipes Generator